1. sautee 1 chopped onion and about three tablespoons of chopped garlic in safeflower oil until lightly brown.
2. add 2 (homegrown and/or organic is best)squashes, chopped into bite-sized pieces. Let simmer until soft.
3.add in two small cans of (again, organic always preferred, or even better, locally grown…) diced tomatoes. Ithink the small cans are 16 oz. again, not sure.
*** if you are using the crumbles, add these before the tomatoes and let simmer with garlic and onions for about 2 or 3 minutes.
4. peel & chop into bite-sized pieces 2 carrots. Boil until slightly soft, but still firm. Add these.
5. Add one can of tomato paste, stir until the paste is evenly distributed throughout the ret of the stuff.
6. Add two cans of kidney beans, one can of red beans, and one can of black beans. (after all, they are good for the heart!)
7. What spices you use is entirely up to you, but I use (aprx.) a palm-full of salt, just as much black pepper, tablespoon full of cumin, tablespoon of chili powder, a few dashes of oregano, and if I have it, a palm full of freshly chopped cilantro.
8. Finally, THE HEAT. I like my chili hot. I use about five or six chopped jalepenos and put in about three or four spoonfulls of whatever hot sauce I have at the time. The jarred jalepenos work best, although fresh ones are really good too (hotter than jarred).
9. Let all this simmer for about an hour or two, then enjoy- and let others enjoy!

Best wishes guys. Anytime you’re in VA and hungry (or constipated) come on through Lynchburg and I’ll fix you up some chili!
-Shane

ps- will you send me the photo of me, my daughter, and your daughter, please! It is pic #8 on your Lynchburg slide show. I’d love to put it on myspace with a link to your website!